Tunisian Butter Bean Stew

This is a twist on a traditional stew, with long lasting energy release from the beans and potatoes.


Serves 6


  • 90g coriander


  • 30g parsley


  • 600g baby spinach


  • 120ml olive oil


  • 1 onion, diced


  • 5 garlic cloves, crushed


  • 11/2tsp cumin


  • 1tbsp coriander


  • 1/2tsp cinnamon


  • 11/2 tsp coconut sugar


  • 2tbsp lemon juice


  • 1litre veg stock


  • 450g baby potatoes, chopped


  • 1tin butter beans


  • 1 lemon, cut in wedges to serve


  1. Place the coriander, parsley and spinach in a processor and pulse until finely chopped, set aside.
  2. Place half the oil in a pot and cook the onion until golden. Add the garlic and spices and cook for a further 2mins.
  3. Now add the spinach and herbs, along with the remaining oil and cook for 5 minutes.
  4. Stir in the sugar, lemon juice, stock and season. Bring to a simmer and then add the potatoes and cook for 25minutes. Stir in the butter beans for a last five minutes. Serve with lemon wedges.

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